Summary

Ingredients

• 150 g butter
• 75 grams sugar
• 0.5 teaspoon ½ pepper, white
• 0.25 teaspoon ¼ nutmeg, freshly grated
• 1 sachet flavor, (lemon peel)
• 2 egg (s)
• 250 g flour
• 50 g hazelnuts, round
• 100 g cranberries, dried
• 50 g fi (s), dried
• 50 g desiccated coconut
• 3 teaspoons rum can be left out
• 200 g couverture, liht

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Instructions

1. Mix the butter with sugar, pepper, nutmeg and lemon peel flavor until foamy. Then stir in the eggs. Gradually add the flour and the ground hazelnuts. Roughly chop the cranberries and figs and add them to the batter together with the desiccated coconut.
2. It is best to knead the dough well again with your hands so that the dried fruits are well distributed. Now place small heaps with 2 teaspoons on baking sheets lined with baking paper.
3. Bake in a preheated oven at 160 degrees for about 20 minutes. Let cool down and coat the mountain tops with the melted couverture.
4. The recipe makes about 45 cookies.